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Nutritional Guidelines (per serving) | |
---|---|
741 | Calories |
50g | Fat |
38g | Carbs |
35g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 741 |
% Daily Value* | |
Total Fat 50g | 64% |
Saturated Fat 24g | 118% |
Cholesterol 263mg | 88% |
Sodium 925mg | 40% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 4g | 15% |
Protein 35g | |
Calcium 864mg | 66% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This hash brown casserole makes a wonderful breakfast or brunch for holidays, special occasions and potlucks. Creamy and kid-pleasing, serve this hash brown egg casserole with strawberry smoothies for a filling and nutritious meal anytime.
Ingredients
- 8 large eggs
- 2 cups milk
- 16 ounces potatoes (frozen or refrigerated hash brown)
- 1 medium bell pepper (red, diced)
- 1 medium bell pepper (green, diced)
- 1 medium onion (diced)
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- Optional: 6 dashes hot sauce (or to taste)
- 2 cups cheddar cheese (shredded)
- 8 slices bacon (cut into 1-inch pieces)
- 1 cup cheese (Colby, shredded)
Steps to Make It
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Gather the ingredients.
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Preheat oven to 350 F. Spray a 9 x 13 pan with cooking spray.
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In a large bowl, whisk together eggs and milk.
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Fold in the hash brown potatoes, peppers, onion, garlic powder, black pepper, hot sauce, and cheddar cheese.
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Stir in half of the bacon pieces.
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Pour into prepared pan. Top with remaining bacon pieces and colby cheese.
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Cover with aluminum foil and bake 45 minutes.
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Remove foil and bake another 15 to 25 minutes, until golden brown.
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Let rest 5 minutes before cutting.
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Serve and enjoy!
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